If you’re looking for a cozy, classic dessert that never fails to impress, you’re in for a treat with this Apple Strudel Recipe. I absolutely love how this strudel turns out—crispy, golden, filled with a perfect balance of sweet, tart apples and warm cinnamon spice. When I first tried making apple strudel at home, I was a bit intimidated by the dough, but trust me, with this recipe, you’ll find it straightforward and incredibly rewarding. Let me walk you through everything you need to know to nail this fan-freaking-tastic dessert, whether you’re baking for a holiday gathering or just because you crave some comforting homemade goodness.
Why You’ll Love This Recipe
- Authentic Texture: The dough gets beautifully thin and flaky, creating that classic strudel crunch you crave.
- Perfectly Balanced Filling: A mix of fresh apples, raisins, and cinnamon that’s sweet but not overwhelming.
- Great for Sharing: Makes two big strudels that slice into generous pieces—perfect for family or friends.
- Simple Ingredients: You probably already have everything in your pantry, plus a few fresh apples!
Ingredients You’ll Need
This apple strudel recipe uses classic ingredients that work harmoniously to give you that luscious filling wrapped in tender, flaky dough—a combination that makes every bite a delight. Shop for firm, tart apples for the best flavor and texture.
- All-purpose flour: The base of your dough; using all-purpose gives the perfect balance of structure and tenderness.
- Canola oil: Helps keep the dough soft and pliable without weighing it down.
- Warm water: Activates the dough ingredients and helps bring everything together smoothly.
- Egg: Adds richness and helps bind the dough perfectly.
- Fresh bread crumbs: They soak up moisture from the apples, keeping the dough from getting soggy—this trick was a game changer for me.
- Chopped peeled apples: Choose a firm variety like Granny Smith or Honeycrisp for the best texture and balance of sweet and tart.
- Raisins: Bring little bursts of sweetness throughout the filling.
- Sugar: Sweetens the filling just right, balancing the tart apples.
- Ground cinnamon: Adds warming spice that ties the whole filling together.
- Melted butter: Drizzled over the filling and dough to create that signature golden crust and buttery flavor.
- Sour cream: For brushing the strudel during baking—it helps achieve a lovely shine and softness on the crust.
Variations
One of the things I love about this Apple Strudel Recipe is how easy it is to personalize. Whether you prefer it a little nuttier or want to add a splash of boozy warmth, there’s room to make it your own.
- Add chopped walnuts or almonds: I sometimes toss in a handful of toasted nuts for extra crunch and flavor—it’s fantastic and adds a nutty depth.
- Swap raisins for dried cranberries: For a tangier twist, especially around the holidays.
- Use brown sugar instead of white sugar: Gives the filling a deeper caramel note that I find incredibly comforting.
- Make it dairy-free: Simply use vegan butter and skip the sour cream or use a plant-based alternative for brushing.
How to Make Apple Strudel Recipe
Step 1: Mix and Rest the Dough
Start by combining the all-purpose flour with some canola oil in your mixer bowl—the mixture will look a bit crumbly, but that’s exactly what you want. Then, slowly whisk the warm water into the beaten egg and add that to the flour. Beat in the remaining oil until you get a smooth dough. Transfer it to a greased bowl, make sure to turn it once so the top is lightly oiled, then cover and let it rest in a warm spot for about 30 minutes. I like to let it rest longer if I’m prepping ahead—this step is key to getting tender, stretchable dough.
Step 2: Bake the Bread Crumbs
While the dough is resting, spread fresh bread crumbs in an ungreased baking pan and bake them at 350°F for 10-15 minutes, stirring occasionally until they’re golden brown. These toasted crumbs are essential—they soak up the juices from the apples so the filling never gets soggy. Cool them completely before using.
Step 3: Roll Out the Dough and Build Your Strudel
On a large sheet of parchment paper taped to your work surface, roll half the dough into a very thin rectangle—think roughly 24 by 15 inches. Dust the parchment with flour if the dough is sticking. Sprinkle 3/4 cup of those toasted bread crumbs over the dough, leaving about 1 inch clear at the edges. Next, pile on 3 cups of chopped apples and 1/4 cup raisins in a 3-inch wide strip starting a few inches from the short edge. Mix your sugar and cinnamon, then sprinkle half of it evenly over the apples. Drizzle half the melted butter over the filling. This layering makes every bite deliciously rich.
Step 4: Roll, Seal, and Bake
Now for the fun part: roll the dough jelly-roll style, starting from the fruit-covered edge. Use the parchment to help lift the dough and fold in the sides as you roll to keep the filling tucked inside. Transfer the strudel with parchment to a baking pan and trim the parchment to fit. Bake it on the lowest rack of your preheated oven at 350°F for 45-55 minutes until it’s golden brown. Halfway through baking, brush the top twice with sour cream—this little trick keeps the crust soft and glossy. Repeat the process with the second half of the dough and filling.
When the strudel comes out of the oven, use the parchment paper to transfer it gently to a wire rack to cool. You can serve it warm or at room temperature. I have to admit, it’s nearly impossible to wait!
Pro Tips for Making Apple Strudel Recipe
- Perfect Dough Texture: Don’t skip the resting time—it helps make the dough more elastic and easier to roll out thinly without tearing.
- Avoid Soggy Strudel: Toasting the bread crumbs before adding them to the filling soaks up excess moisture, keeping the dough crisp.
- Even Rolling Technique: Roll from the fruit edge gently and fold in the sides as you go to contain the filling and prevent leaks.
- Sour Cream Brushing: Brushing the tops twice while baking adds moisture and beautiful shine—it’s a subtle step that elevates the final crust big time.
How to Serve Apple Strudel Recipe
Garnishes
I often serve my apple strudel with a light dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream on the side. Sometimes I sprinkle a bit of finely chopped toasted almonds on top for extra texture and presentation—it’s simple but makes the strudel look extra special.
Side Dishes
Serve your strudel alongside a warm cup of coffee or spiced tea—my family loves pairing it with chai. For a festive touch, I sometimes add a lightly sweetened sour cream sauce or even a scoop of cinnamon-spiced custard. These sides complement the warm spices and tender apples beautifully.
Creative Ways to Present
For holiday dinners, I’ve wrapped each slice with a thin strip of parchment and tied with twine to create cute little packages perfect for gifting or buffet tables. Another favorite is slicing the strudel into bite-sized pieces and serving them on a platter with drizzles of caramel sauce and chopped nuts for a fun dessert spread.
Make Ahead and Storage
Storing Leftovers
I keep leftover apple strudel wrapped tightly in plastic wrap or in an airtight container at room temperature for up to one day. After that, I store it in the fridge to keep it fresh longer—just bring it back to room temp before serving for the best flavor.
Freezing
This recipe freezes beautifully! I wrap cooled strudel tightly in plastic wrap and then in foil before freezing. When I’m ready to enjoy, I thaw it overnight in the fridge—then reheat gently in the oven to restore that flaky crispness.
Reheating
To reheat, I pop the strudel in a 325°F oven for about 10-15 minutes—cover loosely with foil if it’s browning too quickly. This keeps the crust crisp and the filling warm without drying it out. Microwaving, in my experience, makes the dough a bit soggy, so I avoid that when I can.
FAQs
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Can I use store-bought puff pastry instead of making the dough from scratch?
Absolutely! Store-bought puff pastry is a convenient shortcut if you’re short on time, but keep in mind it has a different texture and flavor than traditional strudel dough. You’ll still get a lovely flaky dessert, though it won’t have quite the same thin and tender layers.
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What type of apples work best for apple strudel?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn are ideal. They hold their shape well and offer a nice balance of sweetness and acidity that complements the cinnamon and sugar filling beautifully.
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Can I prepare the strudel dough the night before?
Yes! You can prepare the dough ahead of time and keep it wrapped in plastic wrap in the refrigerator overnight. Just let it come to room temperature before rolling it out to make it easier to handle.
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How do I prevent the strudel from getting soggy?
To avoid sogginess, be sure to toast the bread crumbs used in the filling—they soak up excess moisture from the apples. Also, don’t overfill the strudel and seal the edges well when rolling.
Final Thoughts
This apple strudel recipe holds a special place in my heart—it’s one of those desserts that feels like a warm hug after a long day. Whether it’s for a casual weekend treat or a festive holiday centerpiece, I guarantee you’ll come back to it again and again. Give it a try, take your time with the dough, and enjoy the process as much as the delicious outcome. Once you do, you’ll understand why my family and I keep coming back for seconds!
Print
Apple Strudel Recipe
- Prep Time: 1 hour (including 30 minutes resting and preparation)
- Cook Time: 1 hour (15 minutes to toast bread crumbs + 45-55 minutes baking the strudels)
- Total Time: 2 hours
- Yield: 2 strudels (8 pieces each)
- Category: Baking
- Method: Baking
- Cuisine: Austrian
Description
This classic Apple Strudel recipe features a tender, flaky dough wrapped around a sweet filling of fresh apples, raisins, cinnamon, and sugar. The dough is enriched with oil and egg, while the filling includes toasted bread crumbs to absorb excess moisture, ensuring a perfectly balanced dessert with a golden-brown crust. Baked to perfection and brushed with sour cream for a tender finish, this strudel is delightful served warm or at room temperature.
Ingredients
Dough
- 3 cups all-purpose flour
- 1/2 cup canola oil, divided
- 3/4 cup warm water (120°F)
- 1 large egg, room temperature, lightly beaten
Filling
- 1-1/2 cups fresh bread crumbs
- 6 cups chopped peeled apples (about 6 medium)
- 1/2 cup raisins
- 1 cup sugar
- 1-1/2 teaspoons ground cinnamon
- 1/3 cup butter, melted
- 3 tablespoons sour cream
Instructions
- Prepare the Dough: Place flour in a mixer bowl; beat in 1/4 cup oil until the mixture is slightly crumbly. In a small bowl, slowly whisk warm water into beaten egg, then add to the flour mixture, mixing well. Beat in the remaining oil until the dough is smooth. Transfer dough to a greased bowl, turning once to grease the top. Cover and let rest in a warm place for about 30 minutes to relax the gluten.
- Toast Bread Crumbs: Preheat oven to 350°F. Spread fresh bread crumbs into an ungreased 15x10x1-inch baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally to promote even toasting. Allow to cool completely to prevent sogginess in the filling.
- Roll Out Dough: Tape a 30×15-inch sheet of parchment paper onto a work surface and dust lightly with flour to prevent sticking. Divide dough in half. Place one portion on the parchment and roll it out very thinly into a 24×15-inch rectangle. Keep remaining dough covered to prevent drying. Remove tape from parchment after rolling.
- Assemble Filling: Sprinkle 3/4 cup of toasted bread crumbs evenly over the dough rectangle, leaving about 1 inch from the edges free. Starting 3 inches from a short side, spread 3 cups of chopped apples and 1/4 cup raisins along a 3-inch wide section on the dough. In a small bowl, mix sugar and cinnamon, then sprinkle half of this mixture over the fruit. Drizzle half of the melted butter over the filling to enhance richness.
- Roll the Strudel: Carefully roll up the dough jelly-roll style from the fruit-covered end, using the parchment to lift and guide the roll. Fold in the sides as you roll to contain the filling securely. Using parchment, transfer the assembled strudel to a 15x10x1-inch baking pan. Trim parchment to fit the pan for easier baking.
- Bake the Strudel: Place the baking pan on the lowest oven rack and bake for 45-55 minutes or until the strudel is golden brown. Brush the top of the strudel with sour cream twice during baking to achieve a tender, slightly glossy crust.
- Repeat with Remaining Dough and Filling: Repeat the rolling, filling, and baking process with the remaining dough and ingredients to make the second strudel.
- Cool and Serve: Using the parchment paper, transfer the baked strudel to a wire rack to cool slightly. The strudel can be served warm or at room temperature, sliced into 8 pieces per strudel.
Notes
- Ensure the dough is rolled very thin for the traditional flaky texture of strudel.
- Toasted bread crumbs absorb excess moisture from the apples, preventing a soggy filling.
- Brushing sour cream during baking adds moisture and a tender finish to the crust.
- Keep unused dough covered with plastic wrap or a kitchen towel to avoid drying out.
- Use firm, tart apples like Granny Smith for the best flavor and texture.
Nutrition
- Serving Size: 1 piece (1/16 of recipe)
- Calories: 280
- Sugar: 18g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
